Description
Delectable bang bang chicken brings zesty Sichuan-style flavors to home kitchens. Crispy, spicy, and irresistibly tangy, this dish promises a delightful culinary adventure you’ll savor with every bite.
Ingredients
Scale
- 1 lb (453 g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 large egg
- 0.75 cup all-purpose flour
- 0.5 cup cornstarch
- 1 cup panko breadcrumbs
- Salt, to taste
- Black pepper, to taste
- 1 cup buttermilk
- Vegetable oil (for frying)
- 0.5 cup mayonnaise
- 0.25 cup sweet chili sauce
- 1 to 1.5 tbsps sriracha
- 1 tbsp honey
Instructions
- Sauce Preparation: Whisk mayonnaise, sweet chili sauce, sriracha, and honey in a mixing bowl, adjusting spice intensity to taste. Refrigerate to allow flavor fusion.
- Coating Setup: Create two dredging stations. First, blend buttermilk and egg until smooth. Second, combine flour, cornstarch, salt, and pepper for comprehensive seasoning.
- Chicken Coating: Immerse each chicken piece in buttermilk-egg mixture, then thoroughly coat with seasoned flour blend, shaking off excess for an even, light covering.
- Crispy Exterior: Roll flour-coated chicken through panko breadcrumbs, pressing gently to create a robust, textured crust that promises maximum crunch.
- Frying Technique: Heat oil to 350F in a deep skillet. Carefully introduce chicken pieces in small batches, maintaining oil temperature to prevent soggy results and ensure uniform golden-brown coloration.
- Cooking Process: Fry chicken 2-3 minutes per side, rotating once to guarantee even cooking and reaching safe internal temperature. Drain on paper towels to remove excess oil and preserve crispiness.
- Final Touch: Lavishly coat hot chicken with prepared bang bang sauce, ensuring each piece is generously and uniformly glazed for maximum flavor impact.
Notes
- Manage Oil Temperature: Keep oil consistently at 350F using a thermometer to prevent soggy or burnt chicken, ensuring perfect golden-brown crispiness every time.
- Prevent Moisture Buildup: After coating chicken, let pieces rest briefly on a wire rack to help breadcrumbs adhere better and reduce excess moisture for maximum crunchiness.
- Control Spice Levels: Adjust sriracha and chili sauce quantities to personalize heat intensity, catering to mild or spicy flavor preferences without compromising overall taste.
- Gluten-Free Adaptation: Substitute all-purpose flour with gluten-free flour blend and use gluten-free panko breadcrumbs to make the recipe accessible for those with dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 3
- Calories: 569
- Sugar: 6 g
- Sodium: 896 mg
- Fat: 27 g
- Saturated Fat: 4 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg